general characteristics
E234 is a white or light beige powder, highly soluble in water. Refers to peptide antibiotics. It has antibacterial properties and contains amino acid residues not found in other proteins. Nisin is produced by the bacteria Lactococcus Lactis. Industrial production of the substance began in the 50s of the 20th century.
The preservative is obtained by fermentation using the bacteria Lactococcus Lactis. Natural substrates for the production of E234 are milk and glucose. Nisin fights germs, staphylococci, streptococci and other pathogens. Not effective against gram-negative bacteria, mold and yeast.
Purpose
Nisin prevents pathogenic microorganisms from growing and multiplying. This property is used in the food industry. E234 is added to products as a preservative. In medicine, the substance acts as an antibiotic.
Impact on the health of the human body: benefits and harms
Nisin is considered a safe preservative that does not have a toxic effect on the body. It is not addictive and is completely broken down and absorbed in the body.
The substance destroys germs and harmful microorganisms. Research was conducted at the University of Michigan that demonstrated nisin's ability to eliminate cancer cells. Professor Yvonne Kapila conducted experiments on mice, giving them milk with large amounts of nisin for 9 weeks. As a result, cancer cells decreased by 70-80%. The potential of nisin remains at the research stage.
Excessive consumption of the substance is dangerous and can harm the intestinal microflora. E234 inhibits the activity of not only pathogenic microorganisms, but also beneficial bacteria. The maximum permissible dose of nisin has been established - 33,000 units per kilogram of body weight per day.
Usage
The food industry often includes nisin in products to protect against microbes and increase shelf life.
E234 can be found in the following products:
- oil;
- Dessert;
- canned vegetables;
- dairy and meat products;
- sauces, creams.
The preservative is used in the manufacture of cheese and sausage casings. It helps preserve dairy products during transportation over long distances. The substance reduces the loss of nutrients during heat treatment of products.
E234 is often added to wine. This prevents the drink from fermenting and promotes rapid ripening. Nisin is included in food coatings. It is also used in medicine as an antibiotic.
Table. The norm for the content of nisin food additive E234 in products according to SanPiN 2.3.2.1293-03 dated May 26, 2008
Legislation
Due to the lack of toxic effects on the body, preservative E234 is freely used in at least 50 countries. The list includes Russia, Ukraine, and most European countries.
NIZIN
Nisin (refers to natural preservatives)- may inhibit the overgrowth of all bacterial spores that cause spoilage in cooked foods. This is especially true for the most heat-resistant types of bacterial spores, which can cause spoilage of products subjected to heat treatment at high temperatures and subsequently stored in rooms with elevated temperatures. Bacterial spores exposed to heat are more sensitive to Nisin, so the effectiveness of the preservative is increased in combination with moderate heat treatment by pasteurization.
The use of Nisin for canning makes it possible to reduce the temperature and/or heat treatment time, thereby preserving vitamins, biologically active substances and nutritional value product, namely, it reduces the loss of vitamin C by 30-35% and completely preserves beta-carotene. The stability of nisin in an acidic environment allows for heat treatment of products without significant loss of activity.
Moreover, from the point of view of consumer qualities, preserving the natural appearance and taste of the product makes the use of nisin indispensable for canning.
The antimicrobial effect of Nisin extends to a huge number of gram-positive organisms, including many spore-forming bacteria. Nisin inhibits spore growth and causes lysis of vegetative cells.
Important spore formers inhibited by Nisin include Clostridium botulinum, which causes botulism, and highly heat-tolerant spoilage organisms such as Bacillus stearothermophilus, Clostridium sporogenes and Clostridium thermossancharolyticum. This ability of Nisin to reduce the resistance of heat-resistant bacteria is extremely important.
Nisin also inhibits the growth of certain non-spore-forming bacteria such as Staphylococcus, Micrococcus and lactic acid bacteria. In addition, Nisin limits the growth of pathogenic organisms Listeria monocytogenes.
In 2012, scientists at the University of Michigan discovered the antitumor potential of nisin (E-234) in the treatment of squamous cell carcinoma of the head and neck. As it turned out, Nisin, acting on cancer cells, reduces tissue proliferation, causing cell death, thereby slowing down and stopping tumor growth.
Nizin effective: in cheese making; in canning (meat, fish, vegetables, juices); in the production of butter, condensed and dry dairy products, semi-finished products, salads, jellies; transportation of milk and meat; introduction to cheese and sausage casings, baking (fighting potato disease), confectionery (creams, fillings), melange, sauces and pastes.
The use of Nisin is effective in the production of the following products:
- processed cheese
- milk, milk drinks with flavoring additives.
- condensed milk (no sugar)
- dairy desserts including cereals, sugar, cream or whole milk
- sauces and pastes
- ready-made porridge
- various pastry fillings
- canned peas, beans, potatoes
- canned mushrooms
- meat products and semi-finished products, minced meat, chilled and frozen products.
- salads, jellies
- vegetable and fruit juices and concentrates
- fish products and semi-finished products
- used to prevent potato bread disease
Nisin retains its activity for 2 years when stored in a dry place, at a temperature from 4°C to 25°C, in conditions that exclude direct exposure sun rays. Packaged in a convenient plastic container 500g each
Buy Nisin preservative wholesale
From us you can buy the natural preservative Nisin wholesale at the most favorable price. To receive a price list for products or request a wholesale price for the Nisin preservative, order a call from our manager.Preservatives
Natural preservative Nisin
Nisin (E 234) is a natural preservative, the active ingredient of which is a natural agent, a waste product of lactic bacteria of the species Streptococcus lactis. It is a white water-soluble powder. Nisin is resistant to high temperatures and acidic environments. Nisin actively inhibits the growth of heat-resistant gram-positive spore-forming bacteria of the genera Clostridium and Bacillus, inhibits the formation of botulinum toxins, but is ineffective against yeast and mold. Therefore, it is advisable to use Nisin together with sorbic acid (potassium sorbate). At the same time, the dosage of acid (salt) remains unchanged (up to 0.2%).
The use of Nisin allows:
- increase the shelf life and temperature of dairy products;
- reduce the level of bacterial contamination of the product during storage.
In sterilized milk, Nisin at a dosage of 20 g/t completely inhibits the growth of thermophilic bacteria and their spores, which can withstand heat treatment at a temperature of 115°C for 15 minutes.
In the production of pasteurized milk, the dosage of Nisin is 10-20 g/t. In this case, the shelf life increased to 6 days compared to 2 days of storage without Nisin. Due to the high heat resistance of Nisin, it is advisable to apply the drug before pasteurization. At the same time, it will be better hydrolyzed (i.e., more complete dissolution will occur).
In the production of canned milk (for example, condensed milk), Nisin in an amount of 80 g/t (of the final product) effectively suppresses the activity of spores of thermophilic bacteria and reduces the processing time by 10 minutes, which allows increasing the volume of products.
In production processed cheeses Nisin at a concentration of 50 g/t is used to suppress the growth of heat-resistant microorganisms and increase shelf life while simultaneously shortening the technological cycle.
For fermented milk products (for example, yoghurts), Nisin in a concentration of 20...100 g/t is added at the final stages of production, after the end of the enzymatic oxidation process.
In the production of mayonnaise, Nisin is added at a concentration of 10 g/t of the finished product. The shelf life increases on average three times.
With increased initial contamination of raw materials and at elevated storage temperatures, a higher concentration of preservative is required.
Mode of application: Nisin can be added to the product both before and after heat treatment. To do this, it is first mixed with a small amount of water and milk, then thoroughly mixed in the full volume of the product.
Release form: gray or white powder in 500 g or 1000 g bottles.
Storage conditions: in a dry room, protected from air and light, at a temperature of 0 to 15°C. Stable (loss of activity less than 10%) for 1 year in a closed container at a temperature of 5°C.
Dosage for hard cheeses is 1-2 g per ton of milk!
Package: plastic bottle 500 g, 1 kg, 5 kg.
Storage conditions: in a cool place, protected from light.
Best before date: 36 months at 4-250°C.
Nisin (food additive E234) is a peptide antibiotic produced by a microorganism Streptococcus lactis. The inhibitory properties of nisin were described in 1944, although research in this area began much earlier. Back in 1928, it was discovered that some bacteria of the genus Streptococcus promote the formation of substances that inhibit other lactic acid bacteria. It began in the 50s of the 20th century industrial production nisin, and a little later nisin began to be used in the food industry as a preservative labeled E234.
Nisin (food additive E234) is obtained by fermentation using bacteria Lactococcus Lactis. The starting product for cultivating bacteria is natural substrates such as milk or glucose.
In its chemical structure, nisin is similar to peptide antibiotics such as subtilin, cinnamycin and duramycin. The polypeptide chain of nisin includes 29 amino acid residues, some of which are never found in proteins. Chemical formula nisin (preservative E234): C 143 H 230 N 42 O 37 S 7. Additive E234 is highly soluble in water, which expands the range of its use.
Nisin as a food additive-preservative E234 has the ability to inhibit gram-positive bacteria (staphylococci, streptococci, etc.), many spore-forming and some acid-fast bacteria. Additive E234 has a high reactivity of unsaturated amino acid residues that interact with SH groups of enzymes. As a result, nisin has such antimicrobial activity.
Like other antibiotics, nisin can kill not only harmful, but also beneficial bacteria that take part in the life of the human body. Therefore it is not recommended to use a large number of products with preservative E234.
Also, the E234 additive has preservative properties, for example, it can inhibit the excessive growth of all bacterial spores that cause spoilage of products that are subjected to heat treatment. The use of nisin allows you to reduce the time or temperature of thermal exposure, which allows you to save useful material in products. For example, when using the E234 supplement, the loss of vitamin C (E300 supplement) is reduced by 30-35%, and beneficial beta-carotene (E160a food supplement) is completely preserved.
The food additive E234 is actively used in cheese making, in canning meat and dairy products, green peas, beans, mushrooms, in the production of butter, condensed milk, and confectionery.
Other uses of nisin:
- added during wine maturation;
- in medicine as an antibiotic;
- when transporting dairy products;
- in the production of casings for cheese and sausages.
Additive E234 is approved for use in the food industry in Russia, Ukraine and many other countries.
New!
The company Kirsch LLC begins supplying preservatives produced by the Turkish company Maysa Gida San to Russia. These effective antibacterial agents of natural origin can be successfully used to replace chemical preservatives in the production of a wide range of products in the meat, dairy, confectionery, baking industries and especially in cheese making.
MAYNISIN® NIZIN is a polypeptide produced by the bacteria Lactococcus lactic. It has powerful antibacterial activity against a wide range of pathogens. Does not have any effect on the flavor and aroma properties of the final product.
TECHNICAL INFORMATION
M A Y N I S I N®
MAYNISIN® NIZIN , food additive E234 Nizin, is a polypeptide, a waste product of bacteriaLactococcus lactis. MAYNISIN® NIZIN is a natural, effective food preservative. Industrial production of nisin is based on the fermentation process of lactic bacteria. The antibacterial effect of nisin is based on the destruction of the cytoplasmic membranes of gram-positive bacteria and their spores that survived heat treatment.
Activity
MAYNISIN® NIZIN exhibits antibacterial activity against a wide range of gram-positive bacteria. It suppresses certain strains of the pathogen, such asClostridium botulinum, S. aureus, S. hemolyticus, L. monocytogenes., B. stearothermophilus, IN.subtilis and some others, it is also effective against spores. However, it is not active against gram-negative bacteria, yeast and mold.
Application of MAYNISIN ® NIZIN
MAYNISIN® NIZIN , as an effective natural food preservative, can be used in a number of products with local regulatory approval. Some applicationsMAYNISIN® NIZIN are given below:
1) Dairy products
Adding 0.05 g/kgMAYNISIN® NIZIN into pasteurized milk, can increase shelf life by more than 2 times.
MAYNISIN® NIZIN twice disinfected
milk sterilized at 115°C for 15 minutes can render the product impervious to bacteria.
Use 0.05 g/kgMAYNISIN® NIZIN in sour milk or fruit milk (around pH4), sterilized at 90°C for 20 minutes, can extend the shelf life from 6 days to more than 1 month at room temperature.
Use 0.05 g/kgMAYNISIN® NIZIN in packaged pasteurized milk, bacteriafree can reduce putrefaction levels from 0.04% to 0%.
Addition from 0.08 g/kg to 0.1 g/kgMAYNISIN® NIZIN Adding canned sweetened condensed milk may prevent the growth of heat-resistant spores and reduce the heating time by 10 minutes.
Adding 0.08 g/kgMAYNISIN® NIZIN and treatment at 121°C for 3 minutes mayExtend the shelf life of skim milk, unsalted cream or flavored milk to 6 weeks at 40°C.
Addition from 0.05 g/kg to 0.1 g/kgMAYNISIN® NIZIN when processing cheese will prevent
rotting caused by gram-positive bacteria (such asClostridium
botulinum, Anaerobic Clostridium, Lactobacillus bulgaricus etc. d.)
2) Meat products
Addition from 0.05 g/kg to 0.15 g/kgMAYNISIN® NIZIN in combination with several othersadding preservatives to a chilled meat product will increase its shelf life to 3 months at ambient temperature. Surface treatment (spraying) before packaging extends the shelf life of meat products by 2-3 times.
3) Fruit juice
The rotting of fruit juice is mainly caused byBacillus alcalophilus, which is an acidic and heat-resistant bacterium and can grow and multiply at temperatures of 25°C-60°C and a pH of 2.5 to 6.0.B. alcalophilusmay contaminate the product during juice production when water is used. Addition from 0.05 g/kg-0.1 g/kgMAYNISIN® NIZIN can prevent the growth and reproduction of sporesB. alcalophilusand guarantee product quality.
4) Alcoholic drinks
-MAYNISIN® NIZIN does not interfere with yeast and is approved for use in fermentation alcoholic drinks such as beer, fruit wines and other wine products. When pre-treating yeast,MAYNISIN® NIZIN can replace the traditional acid washing method to eliminate bacterial contaminationLactolactis, which will increase fermentation time and yeast aggregation. 1.0 g/kg-1.5 g/kgMAYNISIN® NIZIN add to the yeast with the syrup and stir well, then store it for 4-6 hours.
Reducing pasteurization time: add 0.01 g/kg - 0.05 g/kgMAYNISIN® NIZIN into the product at the end of pasteurization.
Bacteria blocking: add 0.025g/kg-0.1g/kgMAYNISIN® NIZIN before fermentation, residual amountMAYNISIN® NIZIN in finished wine can reach 0.01 g/kg-0.05 g/kg. Addition of 0.1 g/kg MAYNISIN NIZIN in the fermentation process of grape wine can prevent pollution caused byLactobacillus Brevis, L. Casei And Leuconostoc spp.. and others
5) Salad sauces and seasonings
Adding 0.05 g/kg-0.2 g/kgMAYNISIN® NIZIN These types of products will prevent lactic acid bacteria and spores, reduce the rotting of low-fat products and low-salt products, and extend their shelf life by more than 3 times.
6) Canned foods
Canned food is often contaminated with some extremely heat-resistant spores and bacteria. These spores will cause the food to not be stored in proper condition. Adding 0.1 g/kgMAYNISIN® NIZIN , will allow canned food to extend its shelf life up to 2 years at high temperatures. In addition, its use in canned food can reduce heat treatment by 50%, this not only saves energy, but also improves nutritional value, appearance and product quality.
